Can you please expand on how they are different? A powdered bean or powdered rice contains the same macro and micronutrients. Perhaps the quality of the fiber would be different?
To begin with the uptake rate would be different. If you eat a whole bean your body will have to break it down into smaller parts (by chewing initially and so on) and in the end you'll get different amounts of whatever is in it in your system at different times if you eat it whole or grouns up.
another example would be certain seeds. Many seeds contain cyanide (well known poison!?), which is not dangerous in the seed because the amount you'll get into your system is miniscule. however if you ground the seed up, you'd get more cyanide taken up by your body, which could be bad for you. (I can't say how big the difference would be but it is theoretically sound)
That makes sense. I guess my followup question would be whether this impacts how healthy the food is. I guess soy beans and tofu and metabolized differently, but it's my understanding that tofu is still very good for you. Same with peanut/almond butter. Anyways, thanks for the detailed explanation, it does make a lot of sense.
I don't understand why you would think they are the same. Cooking a whole bean vs cooking a powdered bean is different. Digesting a whole, chewed bean is different from digesting a powdered bean. And what happens at the end of your gut is different.
An example of a related principle is "need" vs "what's needed when it's needed". How much vitamin C do you "need"? Oh, wait, it affects iron absorption.
You don't fully absorb the foods you eat. You pass them through your body while absorbing parts. Anything that makes it easier or harder to absorb parts of the food will affect what you get out of the food.